Good-Cooking - Leg of Lamb with Tangerine Sauce
Leg of Lamb with Tangerine Sauce1 (6 to 9 pound) leg of lamb, bone in or 1 (5 to 7 pound) boneless, rolled and tied 2 cloves garlic, cut into sliversVegetabl...
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Carving knife
- Oven
- Stove
- Chef's knife
- Saucepan
- Wooden spoon
Ingredients
- 1 (6 to 9 pound) leg of lamb, bone in
- or 1 (5 to 7 pound) boneless, rolled and tied
- 2 cloves garlic, cut into slivers
- Vegetable oil
- 1 teaspoon rosemary
- Salt
- Ground pepper
- 1 1/2 cups tangerine juice
- 1/2 cup Grand Marnier
- 1/2 cup apricot jam
- 2 tablespoons cornstarch
- 1/2 teaspoon dried mint
- 1/4 teaspoon ground ginger (optional)
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